MKN London 1, Руководство по эксплуатации

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Operating the unit
20 Operating instructions
4.5 Handling deep-frying oil
DANGER
Risk of explosion from hot oil or fat
Risk of a fat explosion when extinguishing burning fat or oil with
water or an extinguishing agent that contains water.
•
Always use a Fire Class F fire extinguisher to extinguish fat
fires.
• Smother the flame with a flame-retardant fire blanket.
• Never extinguish burning fat with water!
DANGER
Risk of burns due to hot oil or fat being sprayed about
suddenly from an explosion of fat
Risk of delayed explosion of fat, if water (100 to 2000 ml) gets
into hot fat or deep-frying oil.
•
Switch off the deep-fat fryer immediately, even if nothing
appears to be happening. The delayed explosion of fat can
occur between a few seconds and several minutes.
• Remove yourself immediately from the deep-fat fryer.
• Warn persons near to the deep-fat fryer.
• All persons must keep a safety distance of at least 5 metres
from the unit.
• If the deep-fat fryer was not switched off immediately, switch
it off from a safe distance via the fuse box for example.
• Before emptying the fat, allow it to cool down and then
dispose of it properly.
CAUTION
Risk of burns from hot oil or fat that is foaming over
The use of old fat or fat with a high proportion of frying or
coating residue increases the risk, that hot fat will foam over.
•
Clean or replace fat in accordance with the manufacturer's
instructions.
CAUTION
Risk of burns from emptying hot oil or fat
• Before emptying the fat, allow it to cool down sufficiently.
ð Fill hot fat or oil into heat-resistant containers.
ð
Only decant oil or fat into plastic containers after it has
cooled down, so that the containers are not damaged.
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